like food? like france? well then please help me out! it's be REALLY appreciated!!!?!

Best Answer - Chosen by Voters

escargot - a cooked snail, considered a delicacy.
pain au chocolat - a pastry filled with chocolate
chocolat à l'ancienne - a popular chocolate drink
btw - creme brulee is NOT french... it comes from spain.

Vol Au Vent (Puff pastry finger food usually filled with something)
Pate de fois gras (Goose or duck liver pate)
Creme Brulee (debatably French , but anyway cream and eggs poached with caramelized sugar on top
Creme Caramel (poached milk eggs will a caramelized sugar sauce on the bottom
Ail au lit (boiled vegetables accompanied with garlic mayonnaise as a dip
Cassoulet (a kind of bean stew with sausage, duck and pork
Poulet Chassuer (A chicken stew in the hunters style
Beuf Bourginon (a heavily flavored beef stew
Rotis sans parret (a roast made with several birds boned and stuffed inside each other
Crepes (thin pancakes to you
Crepes souzette (think pancakes in orange juice, flamed with orange liqure
moules mariner (mussels boiled in white wine, butter, garlic and parsley
sole bonne famme (sole wrapped around prawns and poached in a creamy sauce
Ratatouille, (a vegetable stew made of aubergines, courgettes, and tomatoes

Hope that helps

Chef, gourmet, hotel management graduate, food critic

Poulet Fricassee - Braised chicken in a thick white wine sauce.
Coq Au Vin - Braised chicken in a thick red wine sauce with carrots and pearl onions.
Poulet Chasseur - Seared chicken breast with a white wine sauce garnished with mushrooms and tomatoes.
Vichyssoise - Chilled potato leek soup.
Entrecote Saute Bordelaise - Sirloin steak with red wine and shallot sauce.
Cote de Veau Grandmere - Veal chops with bacon, mushrooms and onions.
Blanquette de Veau - Stewed veal in a savory veal cream sauce.
Carbonnade a la Flammande - Beef stewed in stock and dark brown beer and a little sugar.
Ballotine de Poulet Grandmere - Stuffed bonless chicken legs with mushrooms, onion and bacon.
Moulard Confit - Duck legs preserved in their own fat. Then sauted.
Sole Vin Blanc - Poached filets of Sole in a white wine sauce.
Moules Mariniere - Steamed mussels.
Gratin Dauphinoise - Sliced potatoes baked in cream and eggs with grueyere cheese.

Former student at Le Cordon Bleu Culinary School